During my time in school we made choux pastry kind of often and we even had written down for our final cooking exam. At the end I didn’t get it but I made it quiet often at home for my family and I always enjoyed making it. Back than I made them for every special location like birthdays or graduations and filled them with all kinds of creams. For example I made white chocolate, vanilla, chocolate, peach or caramel apple cream.
I always thought it was easy and fast to make and quiet delicious. Because the dough is really basic you can fill it with almost everything. For school we filled choux pastry with ice cream or vanilla cream. Today I thought about something special to make for Valentines day, something including the color red because we all know it stands for on the day for love birds.
Choux pastry is normally light, crisp and airy, which is the results you get when you follow the recipe and the instructions. The puffy consistency is the result of the water turning to steam in the hot oven. The trick here is to prick the base of each to release the steam, otherwise they will turn soggy.
For my version of the French puff pastry I added some matcha to the dough. It gives it a little green color and more taste which I really like. I only added 1 tsp to still let the Vanilla cream and the raspberries do the main work. I found my matcha at kissatea . Which is an awesome brand because for one they are placed in Austria and on the other side they make sure to have high quality products on their page. It doesn’ t have only 1 matcha blend on their page but 4, three of them are especially made for tea’s: matcha Supermodel’s secret, Matcha Focus and Matcha Skinny, the last one is made for cooking: KISSA Matcha cooking blends.
I really wanted to work with them and after asking them nicely they agreed to do so which I really appreciate. The Matcha powder was send to my by them. I almost never had a brand that easy to work with, fast communication and very friendly. I´m sure their customer support is just as fast and friendly.
Who never heard or worked with match before let me give you a short summary. Matcha comes from Japan, a really tea traditional country. For some the green colored tea is the super heroes under the tea’s, with antioxidants, source for power and with a lot of nutrients. With Matcha you can almost make everything taste better, smoothies, shakes, cookies, cakes and teas.
Strawberry filled choux pastry
– 75 g plain flour
– 1 tsp matcha powder (buy Here)
– ½ tsp sugar
– ½ tsp salt
– 50 g butter
– 2 eggs
– 125 ml cold water
– 125 ml milk
– 50 g sugar
– 1 pack vanilla pudding powder (40 g)
– 1 tsp vanilla extract
– 40 ml whipped cream
– 1 pack cream stiffener
– 4-6 strawberries
Pre-heat oven to 400 F or 200 C degrees. Now line a baking sheet with parchment paper and set aside.
In a small pot, over medium heat, stir together Sugar, salt, butter, and water. Bring to boil and stir in flour and matcha powder with a wooden spoon until all combined and coming off the walls easily.
Now take the pot of the stove and stir for a little bit, when cooled off a little stir in egg by egg. Make sure the first egg is mixed into the batter before adding the next. When done the batter should be thick and shiny, it should fall off the spoon when tapped slightly on the side of the pan.
Fill the batter into a piping bag and pipe little round mounts, about 1 ½ – 2 inches or 2-4 cm onto the baking sheet. Bake for 25-30 minutes, until golden brown. When taking out of the oven make sure you prick them in the bottom and let them cool completely.
For the cream mix 2/3 of the milk with the sugar and the vanilla sugar in a pot and let it cook. The rest of the milk mix together with the pudding powder and add slowly to the boiling milk. When the cream turns thick-set aside until cooled down.
Whip the whipped cream with the cream stiffener until stiff. Now mix the whipped cream with vanilla cream together, use a spatula.
Cut the choux pastry in half and fill with the vanilla cream, use a piping bag to make it easier. Place some sliced strawberries in the cream and top it off with the lit of the pastry. If you like dust them with powdered sugar and serve them.